1. In a medium size bowl beat yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat egg whites until stiff, stir beaten whites in with yolk and honey.

2. Then add cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirring ice cream every few hours at first and then allowing ice cream to freeze on its own.

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